You are here

Quick Pumpkin Muffin Tops

BellinieBits's picture
Ingredients
  Nutmeg 1 Tablespoon
  Ginger 1 Tablespoon
  Ground cloves 1⁄2 Teaspoon
  Vanilla whey protein powder 2 1⁄2 Cup (40 tbs)
  Pumpkin 3 Cup (48 tbs) (Pureed)
  Egg whites 6
  Maple extract 1 Teaspoon
  Cinnamon 1 Tablespoon
  Oats 2 Cup (32 tbs)
  Flax seed 1 Cup (16 tbs)
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
Directions

GETTING READY:
1. Blend 2 cups oats in the food processor. As an alternative for this, you can use 2 cups of flour.
2. Preheat oven to 350 degrees Fahrenheit.
3. Line two cookie sheets with parchment paper.

MAKING:
4. For the Dry Ingredients: Add 2 cups of ground oats, 2 cups of whole oats, 1 cup of ground flaxseed, 1 teaspoon of baking soda (sieved), 1 tablespoon of cinnamon, 1 teaspoon nutmeg, 1 teaspoon ground ginger, ½ teaspoon ground cloves and ½ teaspoon salt, 2 ½ cups of vanilla whey protein powder and mix.
5. Add the wet ingredients: Add 6 egg whites, 1 teaspoon maple extract, 3 cups of pumpkin puree and mix.
6. Use ¼ measure of a cup and spread the mix on the cookie sheet. Remember that they will rise and spread out so leave space between each muffin top.
7. Pop into the oven for 10 minutes.

SERVING:
8. Remove from the oven, let it cool and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Taste: 
Sweet
Method: 
Baked
Dish: 
Muffin
Interest: 
Holiday, Healthy
Ingredient: 
Pumpkin
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes
What do you do with your leftover pumpkin puree after a dinner party at home? Try some pumpkin muffin tops with the pumpkin puree. Watch the video for the simple and easy recipe.

Rate It

Your rating: None
4.383335
Average: 4.4 (3 votes)